Quick Chinese Veggie Soup

Quick Chinese Veggie Soup

A quick and flavorful vegetable soup featuring aromatic ginger and star anise in a savory chicken broth.

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Soup

Calories: 150

Ingredients Method Notes

Ingredients

  

• 1 litre / 4 cups chicken stock/broth, low sodium
• 2 garlic cloves, peeled and halved
• 1.5 cm / 1/2″ ginger piece, cut into 5 thin slices
• 1 star anise, optional
• 1 1/2 tbsp light soy sauce
• 2 tsp sugar
• 1 1/2 tbsp chinese cooking wine
• 1/2 tsp sesame oil, toasted, optional
• 4-6 stems Chinese broccoli, stems and leaves sliced and separated
• 1 small carrot, peeled, cut in half lengthways then finely sliced on the diagonal

Method

 

1. Place chicken broth, garlic, ginger slices, and star anise (if using) in a large saucepan. Bring to a simmer over high heat, then reduce to the lowest heat and simmer gently for 10 minutes to infuse flavors.
2. Turn heat up to high and bring liquid to a rapid simmer. Add carrot slices and Chinese broccoli stems. Cook for 3 minutes.
3. Add Chinese broccoli leaves, push into the simmer for 2 minutes until just wilted.
4. Remove and discard the garlic and ginger slices.
5. Stir in the light soy sauce, sugar, Chinese cooking wine, and toasted sesame oil (if using).
6. Ladle the soup into two bowls. Serve immediately and enjoy this healthy, quick meal!

Notes

– Use low-sodium chicken broth to control salt intake.
– For extra flavor, don’t skip the ginger slices and garlic in the broth infusion.
– Ensure vegetables are cut uniformly for even cooking.
– This soup is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The foundation of this quick Chinese vegetable soup lies in building a flavourful broth and then cooking the vegetables to preserve their texture and distinct tastes. The process begins with infusing the chicken stock with aromatics. Gently simmering the garlic, ginger, and star anise (if using) allows their essential oils to meld into the liquid without becoming bitter or overpowering. This slow infusion is key; rapid boiling can mute delicate flavours and extract unwanted compounds from the aromatics. The soy sauce, sugar, and Chinese cooking wine are then added to create a balanced umami, sweet, and subtly alcoholic base. The sugar not only adds sweetness but also rounds out the saltiness of the soy sauce. The Chinese cooking wine, typically Shaoxing wine, adds a complex depth and aroma that is characteristic of many Chinese dishes. Finally, the vegetables are cooked briefly. The Chinese broccoli stems require slightly longer than the leaves, so separating them ensures both are tender-crisp rather than mushy. The thinly sliced carrot cooks quickly and adds a touch of sweetness and bright colour. The sesame oil, added at the very end, preserves its fragrant aroma, which can be diminished by prolonged heat.

Troubleshooting

• Problem: Broth tastes bland. Fix: Ensure you’ve used a good quality stock. You can also increase the soy sauce slightly or add a pinch more sugar to balance the flavours. A tiny splash more Chinese cooking wine can also add depth.
• Problem: Vegetables are too soft. Fix: The vegetables were likely overcooked. For future attempts, add the Chinese broccoli leaves and carrot slices in the last 1-2 minutes of simmering. Ensure the broth is at a gentle simmer, not a rolling boil, when adding them.
• Problem: Ginger or garlic flavour is too strong. Fix: Reduce the amount of ginger and garlic used, or ensure they are cut into larger pieces that are easier to remove before serving. For a milder flavour, you can lightly crush the garlic cloves instead of halving them.
• Problem: Soup lacks aroma. Fix: Ensure you are using toasted sesame oil if you have it, as it has a much more pronounced flavour. Add it right at the end of cooking, just before serving, to preserve its volatile aromatic compounds.

Substitutions

• Chicken stock/broth: For a vegetarian or vegan version, substitute with a good quality vegetable stock or mushroom broth. The flavour profile will be lighter but still delicious.
• Chinese broccoli: Bok choy, gai lan, or even spinach can be used. Bok choy and gai lan will offer a similar crisp texture, while spinach will wilt more quickly and have a softer mouthfeel.
• Chinese cooking wine: Dry sherry is the closest Western substitute, offering a similar depth and slight sweetness. A splash of sake or even a dry white wine can be used in a pinch, though the flavour will be slightly different.
• Soy sauce: Tamari can be used as a gluten-free alternative. For a less salty option, use a light soy sauce with reduced sodium.

Pro tips

• Use low-sodium chicken broth to control salt intake.
• For extra flavor, don’t skip the ginger slices and garlic in the broth infusion.
• Ensure vegetables are cut uniformly for even cooking.
• This soup is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.

Enjoy this simple yet delicious Chinese Vegetable Soup as a healthy and satisfying meal. Customize with your favorite vegetables!

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